Slow Cooker Tuscan Chicken
Ingredients:
1 ½ pounds, chicken thighs
3 ounces baby spinach
1 cup grated Parmesan cheese
1 cup heavy cream
½ cup sliced sun-dried tomatoes (packed in oil)
½ cup chicken stock
4 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon oil from the jar of sun-dried tomatoes
2 teaspoons dried parsley
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon ground pepper
Instructions:
In a saucepan over medium heat, add the butter, oil from the sun-dried tomatoes, and minced garlic. Sauté for about 20 seconds, being careful not to brown the garlic. Then add the chicken stock and heavy cream, simmering for about 8 minutes or until the mixture thickens. Stir in the grated Parmesan cheese and continue simmering for another 3-5 minutes.
Place the chicken thighs in the slow cooker insert and sprinkle the basil, oregano, parsley, salt, and pepper over the top.
Arrange the sliced sun-dried tomatoes on top of the chicken, then pour the prepared sauce over everything. Cook for 3 hours on high or 6 hours on low in the slow cooker.
Once cooked, remove the chicken and set it aside. Stir in the baby spinach into the sauce in the slow cooker until wilted.
Serve the chicken Florentine with the sauce poured over the top. Store any leftovers in an airtight container.